Alcatra: Portuguese Pot Roast (Recipe)

Portuguese Pot Roast Ingredients
1/4 pound of bacon, diced
1 tablespoon of olive oil
3-1/2 lbs boneless beef rump roast or sirloin tip roast
2 cups chopped or thinly sliced onions
3 cloves of garlic, minced
2 bay leaves
12 whole peppercorns
4 whole cloves
3 tablespoons of tomato paste
3 cups of red or white wine
3/4 teaspoon of salt

Portuguese Pot Roast Instructions
Preheat the oven to 375 degrees F. Saute the bacon in the olive oil until the fat has rendered and the bacon is browned and crisp. Remove the bacon from the an and drain it on a paper towel. In the bacon drippings, brown the roast well on all sides over moderately high heat. Remove the browned meat from the pan (place it o the plate with the bacon bits). Add the onions, garlic, bay leaves, peppercorns, and cloves to the fat in the Dutch oven. Saute until the onions are lightly brown, usually about 10 or 15 minutes. Blend in the tomato paste, lower the heat, and simmer for 20 minutes. Place the beef and bacon in the Dutch oven and spoon the tomato mixture over the meat. Pour the wine and salt around the beef (not over it) an bring to a simmer. Cover the roast in the Dutch oven and bake it at 375 for 2 hours. Turn the meat over in the pan, reduce the heat to 325 degrees F, and cook un-covered about an hour longer, until the eat is fork tender and falling apart.

VARIATION:
One of my favorite recipes for this dish uses chuck roast, burgundy wine instead of white wine, and sauteed mushrooms added toward the end of the cooking time.

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alcatra (Portuguese Pot Roast)